Muffins are one of those breakfast foods that can be both healthy and delicious. And when they're vegan and gluten free, they're perfect for anyone with dietary restrictions. These oat bran banana muffins are easy to make, and they're a great way to start your day. Plus, they're perfect for snacks or dessert! So if you're looking for a tasty and healthy muffin recipe, give these a try. You won't be disappointed!
The best way to start your day is with a healthy, vegan breakfast. This recipe will not only keep you full until lunchtime but also give those sweet tooths something delicious! These oat bran banana muffins are gluten free and contain fiber so they're perfect for any person who needs that extra energy in their morning routine or just likes eating things on the move as well.
Muffins are a portable, quick breakfast that can be paired with any flavor. If you're not big on sweet flavors for breakfast though we have some great savory muffin recipes to try! Like my Chickpea Omelet Muffins or Savory Polenta Muffins.
WHY YOU´LL LOVE THIS RECIPE
- Quick and easy to make. Who doesn't love a dish that is quick and easy? With these banana and oat bran muffins you can enjoy them on the go.
- Healthy and delicious breakfast or snack. Why not have a healthy, tasty breakfast to start your day?
- 2 grams of fiber per muffin! The fiber in these muffins will have you feeling full and satisfied.
INGREDIENTS IN A OAT BRAN BANANA MUFFINS
- Oat bran: This is the outer layer of the oat groat. Oat bran is a good source of soluble fibers and is a base for these muffins. Use non-contaminated oat bran, certified gluten-free oat bran, if you have gluten sensitivity.
- Oat flour: Use non-contaminated for gluten-free muffins.
- Baking powder: To help the muffins rise.
- Coconut sugar: Amount of the sugar can be reduced. You can substitute coconut sugar for brown sugar, but I recommend using coconut sugar. Coconut sugar has a slight hint of caramel.
- Salt: To balance out the sweetness and enhance the flavor.
- Banana: Medium ripe bananas are best for this recipe. Overripe bananas can be too sweet.
- Aquafaba: This is a vegan egg replacer. Aquafaba is the liquid leftover from chickpeas. I used the liquid from cannellini beans and it worked perfectly.
HOW TO MAKE THIS RECIPE: STEP BY STEP
In a large bowl combine oat bran, oat flour, baking powder, coconut sugar, and salt. In a separate small bowl, mash bananas with the fork.
Then add mashed bananas to your larger mixing bowl and stir until well combined.
In a medium bowl, mix 1 cup of aquafaba. Beat for 3-5 minutes until you have semi firm peaks that look like whipped cream! Stir your banana-oat bran mixture into a whipped aquafaba.
Gently fold your whipped aquafaba with a spatula. Be sure not to deflate it too much and that you don't overwork the mixture. Divide the batter into a muffin pan lined with muffin liners. Divide evenly between 12 muffin cups.
Bake for 20-25 minutes in preheated oven to 375°F (190°C), until a toothpick comes out clean. Cool for 3-5 minutes before removing from pan. Transfer your muffins to a cooling rack and allow them to cool completely, then transfer back into their container or bag for storage in the refrigerator.
TIPS FOR MAKING THIS RECIPE PERFECTLY
- When stirring whipped aquafaba into the banana-oat bran mixture, make sure not to over mix. Stir just until incorporated.
- To make sure your muffins are done stick the toothpick in the middle of the muffins. If there’s a wet batter on the toothpick, it needs more time in the oven. If it comes out clean, your banana muffins are done.
- Once done, let the muffins cool for 3-5 minutes before removing them from the pan. Transfer muffins to a cooling rack to cool off completely.
This is a great recipe to make some changes in. You can add walnuts or blueberries for extra flavor! Or try adding some chocolate chips to change it up!
Fridge: Keep your muffins in a sealed container on the countertop or fridge for 5 days. Make sure the muffins are cooled completely before storing.
Freezer: If you have any leftover muffins, store them in an air-tight container or a freezer-safe ziplock bag for up to 2 months. Warm up the muffins in the oven for a few minutes before eating.
OTHER RECIPES YOU MIGHT LIKE
If you like sweet breakfast in the morning, you might like:
If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.
- 1 ½ cups oat bran
- ½ cup oat flour
- 1 tsp baking powder
- ½ cup coconut sugar
- ½ tsp salt
- 3 medium ripe bananas
- 1 cup aquafaba (chickpea liquid)
1. Preheat oven to 375°F (190°C).
2. In a large bowl combine oat bran, oat flour, baking powder, coconut sugar, and salt.
3. In a separate small bowl mash bananas with a fork. Add mashed bananas to the large bowl and stir until well combined.
4. In a medium bowl add 1 cup aquafaba. Whip your aquafaba for 3-5 minutes until you get semi-firm peaks.
5. Stir your banana-oat bran mixture into a whipped aquafaba, stirring just until incorporated. Do not over mix.
6. Distribute batter evenly between 12 cup muffin tin.
7. Bake for 20-25 minutes until a toothpick comes out clean.
8. Cool for 3-5 minutes before removing from pan. Transfer your muffins to a cooling rack to cool off completely.
It's easy to overmix when stirring banana oat bran mixture into whipped aquafaba. Be sure not to overmix. Mix just enough for it all to blend together well!
Serving Size1 muffin
Amount Per Serving Calories 86Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 139mgCarbohydrates 21gFiber 2gSugar 12gProtein 2g